My low carb chocolate chip cookies got a little update! These delicious sugar-free cookies are now bigger and better, with an instructional video to show you exactly how to make them.
Chocolate chip cookies, straight out of the oven. Still warm and slightly underbaked so that they are really gooey in the center. The chocolate so melty, it oozes out onto your plate as you break the cookie apart. This is my idea of heaven. I am fairly certain that this is most people’s idea of heaven.
But when you decide to go low carb and gluten-free, that lovely vision of the promised land begins to recede rather quickly. It is the magical intersection of flour and sugar that creates a texture that is both chewy and crispy at the same time, and when you decide to forego both of these ingredients, a good chocolate chip cookie seems like a thing of the past. I pride myself on being REALLY good with low carb, gluten-free ingredients but I have despaired of being able to achieve that crispy-chewy quality with almond flour or coconut flour.
How To Make Keto Chocolate Chip Cookies
However, I am willing to keep trying and keep experimenting to see if I can achieve even a close approximation. Yes, friends, I am willing to sacrifice my precious time and energy, not to mention ingredients, to better the world with a really good low carb chocolate chip cookie recipe.
It is a worthy cause, a very worthy cause indeed. Because there is no doubt in my mind that your lives would be vastly improved by such a cookie. Everyone’s lives would be vastly improved. We would all be happier, healthier, stronger, fitter, faster, calmer, and kinder, if such a cookie was in existence. Wars would cease and the world would be at peace. So you can see why I am willing to martyr myself to such a noble cause. It has nothing to do with the deliciousness of the results (or the unbaked cookie batter). Nothing at all, I swear
And so I offer you the results of one such experiment. As low carb cookies go, these are seriously good. Here are my observations:
- They have a lovely slight crispness and, dare I say, a slight chewiness as well.
- I’ve discovered that a little shredded coconut can go a long way to improve the texture. I added just enough finely shredded coconut to give the cookies a little more structure without a strong coconut flavour.
- They are, without question, the best low carb chocolate chip cookies I’ve ever made and that’s saying a lot. Low carb cookies often have a cakey quality and these do not, which is a real treat.
- I modeled this low carb cookie recipe after the cookies in my Muesli Cream Pies, because I noticed when I made those, they had a slight crispness I hadn’t been able to achieve before. I figured it had something to do with having less almond flour in the batter, but I had to find a good replacement for the muesli so that my cookie batter didn’t completely melt and run all over the pan.
Chewy Keto Chocolate Chip Cookie
Want them extra chewy? Try adding a tablespoon of grassfed gelatin along with the almond flour. It’s a trick I just learned and I applied to to my Low Carb Chewy Ginger Cookies. I actually haven’t tried it out here yet but I can’t see why it wouldn’t work!
If you’re looking for really good Paleo Chocolate Chip Cookies, look no further than these beauties from Texanerin Baking. You could probably replace the coconut sugar with your favourite low carb sweetener.
Coconut Chocolate Chip Cookies – Low Carb and Gluten-Free
Ingredients
- 1 1/4 cups almond flour
- 3/4 cups finely shredded, unsweetened coconut
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1/2 cup Swerve Sweetener, you can use other erythritol, but I can’t guarantee the same results
- 2 tsp Yacon syrup or molasses, optional
- 1/2 tsp vanilla extract
- 1 large egg
- 1/3 cup sugar-free chocolate chips OR [url]Homemade Sugar-Free Chocolate Chips∞https://alldayidreamaboutfood.com/2013/04/homemade-sugar-free-chocolate-chips-low-carb-and-gluten-free.html[/url]
Instructions
- Preheat the oven to 325F and line a large baking sheet with parchment paper or a silicone liner.
- In a medium bowl, whisk together almond flour, coconut, baking powder and salt.
- In a large bowl, cream butter with Swerve Sweetener and molasses. Beat in vanilla and egg until well combined. Beat in flour mixture until dough is well mixed.
- Stir in sugar-free chocolate chips or Homemade Sugar-Free Chocolate Chips
- Shape dough into 1 1/2-inch balls and place 2 inches apart on prepared baking sheet. Press each ball with the heel of your hand to 1/4 inch thickness.
- Bake 12 to 15 minutes, until just beginning to brown and barely firm to the touch.
- Remove from oven and let cool completely on the pan.
Notes
Nutrition
More Great Keto Cookie Recipes
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Hi good day.
I am from South Africa, I can’t get swerve here but there’s is something called suki which is a xylitol and steviol extract blend.
I want to know if I use suki will the cookies turn out to be crispy?
What can I substitute swerve with to get a crispy cookie.
I tried many different recipes of cookies and all turned out soft. I also tried your coconut almond crisps they also turned soft.
I can’t possibly tell you that since I’ve never tried it. Sorry I can’t help more!
Thank you for this delicious recipe!! I love that these are not cakey. I recently started low-carb and was very disappointed with the 5 recipes I’ve previously tried. The molasses adds a really nice touch. Can’t wait to try more of your recipes!
So glad you like them!
These are my favorite low-carb chocolate chip cookies!
So happy to hear it.
Ok I need to learn to read lmao. I for some reason i misread and used 1 cup butter. Wondered why they came out crumbly…lol still very good just fragile. Will try again but read better.
Oops!!!
Just made these tonite – excellent. Thank you for sharing the recipe!
Is the cookie part yummy? Not a fan of chocolate in my cookies but always loved the cookie part. Thought about adding some walnuts or pecans (small amount) and leaving out the chocolate chips. I know…………..I’m the weird sister! 🙂
I certainly think it’s yummy.
How many cookies make one serving? Self control will be my obstacle here! ?
2 cookies. That info is always at the top of the recipe.
Do you think these would work well as bar cookies? I’m lazy…..
I have to be dairy free. do you think coconut oil will work here? Thanks
It will but it definitely changes the texture some.
Very good, easy to make up. Thanks!?
I made it, the taste is delicious but the texture still soft.
not crispy outside. What should i do?
Thank you
Bake them longer, I suppose.
Hi Carolyn,
I make these often, as they are a favourite of hubby’s. For me, I quit sugar long before going strictly low carb, so I find most recipes are too sweet. I’ve been cutting the sweetener down, and would like to reduce it more, but I expect it really needs the bulk for the texture. What would you suggest, if I drop the swerve to 1/4 cup or even less ?
I have this issue with every sweet recipe I bake, so whatever you suggest here, can I assume it will work for other recipes too ?
I’m really happy with how most things turn out, but suspect something to compensate for less sweetener in all my baking will produce results out of the oven that are even better.
A big Thankyou for helping us stay low carb.
Carolyn M
They may lose some chewiness from cutting down the sweetener but they won’t be too bad. As for every other recipe…it depends. Most cakes and cookies and baked goods, you’re fine. Frostings and puddings and mousses may be too runny or not set if you don’t use all the sweetener.
OK Thank you. I have both gelatin and xanthun gum. Which would be best for frostings etc if I cut the sweetener in them ? I’m guessing the gum could be whisked in, while gelatin would need to be dissolved first.
Personally, I don’t think either will create a very nice frosting but you could certainly try.
You’re a genius!
I made these exactly as instructed. I used “Lily’s” chocolate chips. They are freaking amazing!! Have to hold strong so I don’t eat them all before hubby gets home. Thank you, thank you, thank you for this recipe!!
These were amazing!!!! I used a mixture of 3 different sweetners (3 packets of Truvia, about a fourth of a cup of granulated Splenda and for the rest used swerve to fill up the rest of the one half measuring cup) to avoid the cooling effect and it worked great! I also probably added half as much chocolate and added 1/4 of a cup of pecans. THese are going to be a favorite! Thank you, thank you!
Thank you for this recipe. These cookies were awesome! I added chopped pecans; excellent!